Rose Cordial Puddings

Posted by Alayne Gardner-Carimi on

Photo Credit: Cleo Buttera

Ingredients (serves 8)

3¼ cups whole milk
¾ cup heavy whipping cream
½ cup plus 2 tablespoons granulated sugar
½ cup cornstarch
1 tsp vomFASS Orange Liqueur, more or less according to taste
1 Tbsp vomFASS Wild Rose Liqueur, more or less according to taste
½ cup FassMix Raspberry Shrub 
2 Tbsp vomFASS Wild Rose Liqueur 
2 tsp unsalted butter
1 cup unsalted pistachios, finely chopped
1 Tbsp granulated sugar
½ tsp vomFASS Orange Liqueur
In a medium saucepan, mix sugar and cornstarch until well combined. Continue to mix as you slowly add milk and cream.
Stir until the cornstarch has dissolved completely without any visible lumps.
Set the saucepan over medium-high heat and bring to a full boil, whisking constantly. Continue to boil for a few more seconds until the mixture thickens and large bubbles form around the surface.
Remove the saucepan from the heat and whisk in the Orange and Rose liqueurs.
Pour into cups and refrigerate uncovered until the surface has begun to set; about 20 minutes. 

Mix vomFASS Wild Rose Liqueur into FassMix Raspberry Shrub.
Blend well.
Spoon a thin layer (approximately 1 Tbsp) of the raspberry rose topping over the surface of each cup, tilting the cup to cover evenly.
Refrigerate until set and cold; about 2 hours or up to overnight.
In a medium skillet, over medium-high heat, melt the butter then add in the pistachios. 
Sauté the pistachios in the butter, stirring frequently, until just beginning to toast. 
Add in the sugar and stir until melted and lightly caramelized around the pistachios. 
Off the heat, then add in the vomFASS Orange Liqueur. 
Transfer to another bowl and allow to cool completely.
Serve right away or keep refrigerated until it’s time to serve.
Spoon the pistachio topping evenly over the cooled cups just before serving.

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